This is definitely my go-to brunch option after an early gym session. It’s a plate full of goodness to get you ready for the rest of the day and refuelled from a tough workout. Of course, you can just enjoy it regardless of whether you’ve been to the gym, but it’s high protein content makes it a perfect post-workout meal.

Ingredients:

(Serves 1)

  • 1 slice rye or sourdough bread (I use biona rye bread as it is wheat-free)
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 2 spring onions
  • 100g mushrooms
  • 1 tbsp miso paste
  • A large handful of kale or spinach
  • 100g firm tofu
  • 1 tsp ginger paste
  • 1 tsp ground turmeric
  • 2 tsp coconut aminos or tamari/soy sauce
  • 1/2 a ripe avocado
  • Lemon juice
  • Salt and pepper

Method:

  1. Chop the spring onion and garlic and gently fry in a frying pan with some oil.
  2. Slice the onions and add these to the frying pan. Once soft, add the miso past with 3 tbsp of water and mix so that all the mushrooms are coated in the miso. Finally add the kale or spinach and cook briefly until wilted a little.
  3. Put this to once side while you prepare the tofu. Using the same frying pan (keeps the flavour), take the tofu in your hands and crumble it into the pan.
  4. Add the ginger, turmeric and tamari/soy sauce, mixing well so that all the tofu is well coated with the spices. You may need to add a little water to prevent the tofu from sticking to the pan.
  5. Meanwhile, toast your bread and mash the avocado in a bowl along with a little lemon juice, salt and pepper, to make a creamy smash.
  6. Once the tofu begins to brown slightly, add the mushroom mixture back to the pan and mix well.
  7. Finally, spread the avocado over the toast and pile on the tofu scramble. Enjoy with a large tea or coffee!

Published by whatkatiedoes98

English Literature and Spanish student. Plant-based, athlete and food enthusiast

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